Combined effect of pH and heating conditions on the physical properties of Alaska pollock surimi gels. Issue 3 (27th September 2016)

• Record Type: Journal Article
• Authors: Lee, Myeong Gi; Yoon, Won Byong; Park, Jae W.
• Is Part Of: Journal of texture studies. Volume 48:Issue 3(2017)
• Page Start: 215
• Page End: 220
• Publication Date: 2016-09-27
• Subjects: Alaska pollock -- heating condition -- ohmic heating -- pH -- surimi; Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12230
• Languages: English
• ISSNs: 0022-4901

Abstract

Abstract: Physical properties of Alaska pollock surimi paste were investigated as affected by pH (4.0 and 6.0–10.0) and heating conditions (slow and fast). The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5–8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two‐step slow heating process increased the breaking strength value nearly two times higher than one‐step fast heating. The effect of pH was strikingly high at pH 7.5 when gels were prepared using 2‐step heating, indicating the pH dependence of endogenous transglutaminase. However, the highest gel strength was obtained at pH 8.0 when gels were prepared in fast heating. Whiteness value (L − 3b*) increased significantly ( p < .05) as pH increased from 6.0 to 6.5, but thereafter decreased significantly ( p < .05) as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance, probably due to the effect of reduced browning reaction. Practical applications: The uniqueness of this study was to measure the combined effect of pH and heating conditions on the gel texture and color. There were various studies dealing with pH or heating conditions independently. As the primary character for surimi seafood is gel texture and color. The highest values of gel strength and deformability, as shown by breaking force and penetration distance, were obtained at pH 7.5–8.0, while the lowest values were at pH 10.0 followed by pH 6.0 and pH 6.5, respectively. Two‐step slow heating process increased the breaking strength value nearly two times higher than one‐step fast heating. Whiteness value (L − 3b*) increased significantly as pH increased from 6.0 to 6.5, but thereafter decreased significantly as pH increased. L* value (lightness) and b* value (yellowness) continuously decreased as the pH is shifted from 6.0 to 10. Fast heated gels showed the lowest yellowness, resulting in whiter appearance.